This Creamy and Vegan Apple Walnut Dressing can be used as a salad dressing for salad recipes, a protein marinade, or even as a dip for crackers and veggies. Recently, I paired it with my Kale Apple Walnut Salad.
The inspiration for this dressing came from my desire to pair apples in a salad for Thanksgiving and a continuing education event from fall, 2022 through the Culinary Nutrition Collaborative. Kristy Del Coro’s Apple Cider Walnut Vinaigrette was so good, that it inspired me to create a similar dressing to pair with my Kale Apple Walnut Salad.
Below you will find more information about the ingredients, how I make this dressing, how to use this dressing beyond just salads, and some nutrition information about Apple Cider Vinegar, a key ingredient in this dressing.
The Ingredients in Creamy Vegan Apple Walnut Dressing
Walnuts: This is how I keep this dressing creamy yet mayo-free! Blending nuts into a salad dressing is a delightful way to create a creamy and 100% plant-based dressing.
Don’t have Walnuts or a blender to turn freshly roasted Walnuts into a creamy dressing? No problem, you can use tahini or creamy almond butter instead. You will love either of these alternatives for your massaged kale recipes.
Walnut oil: Walnut oil has a distinctively nutty flavor. Walnut oil is extracted from walnut meats and can be rather pricey. Therefore, you can use a neutral-tasting oil instead, such as avocado or canola. However, Walnut oil is a great way to keep that Walnut flavor and keep the “healthy Walnut fat” theme for this dressing.
Apple Cider: You could use apple juice or apple cider in this dressing. This apple addition gives the dressing a lovely flavor and some subtle sweetness.
Apple Cider Vinegar (ACV): ACV This pairs so well with the apple cider and gives the dressing a lovely tang. Plus, ACV has health benefits. Two health benefits include improved cholesterol levels and blood sugar management.
Maple Syrup: You can omit this ingredient or swap it for some local honey (note, honey is not vegan). I like to use it to add a touch more sweetness and flavor complexity to the dressing.
Other Seasonings: Other flavors I include are red pepper flakes, cracked black pepper, and kosher salt.
How to Make this Creamy and Vegan Apple Walnut Dressing
Most salad dressings are super simple to make. This dressing is no exception all you need is a blender.
First, add all your ingredients to your blender.
Next, blend the ingredients until everything is evenly incorporated.
Last, give your dressing a taste and adjust flavors as needed. (i.e. add more sweetness, salt, pepper, etc.)
How to use this Creamy Vegan Apple Walnut Dressing
This dressing is so good that I do not want you to limit it to the suggestions I have listed below. If you have other uses for this dressing I would love to hear about them in the comments!
Salad: This dressing is featured in another recipe listed on The Addy Bean, in my Apple Walnut Salad. Some other salad ideas include a cabbage and kale apple slaw, butternut squash salad, spinach, walnuts, hard-boiled eggs, and red onion salad (not vegan).
Dip: This creamy dressing is so thick that it makes for a great dip. Try creating a board with roasted walnuts, sliced apples, celery, carrots, and some crackers, then feature this dip as an accompaniment. Some non-vegan options for your board include prosciutto and cheese.
Another idea for dippers includes roasted potatoes and root vegetables.
Spread: This Apple Walnut Dressing is marvelous as a spread for sandwiches and wraps. Perhaps, try the combination of deli-sliced tofurkey, thinly sliced apples, spinach, and red onion. For a non-vegan alternative, try swapping the tofurkey for roast turkey.
Additionally, this spread wrapped up in a tortilla complimented with massaged kale, beans, and whatever veggies you have lying around the house makes for a delightful veggie wrap.
Marinade/Sauce: I have used this dressing in marinade for tempeh. Other non-vegan marinade options include an apple walnut marinade for roasted chicken or a sauce slathered over some salmon before baking. Another sauce idea is over-roasted pork.
Sharper Nutrition Fix: Apple Cider Vinegar (ACV)
ACV is made from fermented apple cider and has a sweet apple flavor.
Origins: Apples originated in central Asia and were brought to the Americas by colonists. ACV is made from apples, also used to make apple juice, apple sauce, and cider. It quickly became popular among early American settlers. This is because the fermented ACV could be used year-round as a natural medicine, condiment, and cleaning solution. The word Vinegar comes from the Latin word for “sour wine”.
How to Use: ACV can be incorporated in salad dressings, marinades, sauces, pickling, and even beverages!
ACV in beverages?! Yes, ever heard of drinking vinegar? Drinking vinegar is also known as a shrub and we have been drinking shrubs for centuries. You can add a few tablespoons to water or sparkling water.
Nutrition: As mentioned earlier, research has shown ACV aids in improving cholesterol levels and in blood sugar management. ACV also contains some Vitamin B complex and Vitamin C. Unpasteurized AVC with a loving mother in the bottle includes thriving probiotics that can aid in gut health.
This Creamy Vegan Apple Walnut Dressing has apple cider, apple cider vinegar, walnut oil, and walnuts to a sweet and creamy dressing that is perfect for those autumn and winter time salads.
Have you seen Blue Oyster Mushrooms at the store or farmers market? Have you felt intimidated by them not knowing how to cook with them or use them in recipes? I’ve been there!
I had my first encounter with Oyster Mushrooms Summer 2021. I first tried Blue Oyster Mushrooms simply sautéed in butter with salt. After that, I was hooked and, I continued to pursue all the culinary variations these beautiful fungi can adapt to.
So, if you are wondering, “What can I do with Oyster Mushrooms”, this article is for you. No longer will you feel intimidated by these fantastic fungi.
Let’s review some information about oyster mushrooms, how to clean oyster mushrooms, how to cook with them, and a Blue Oyster Mushroom Recipe.
What are Blue Oyster Mushrooms?
Did you know that oyster mushrooms coined their name because they grow sideways on trees and resemble clusters of oysters? Oyster Mushrooms are fast-fruiting, easy to grow, and rich in nutrients like Vitamin D.
Blue Oyster Mushrooms (Pleurotus ostreatus columinus) are a type of oyster mushroom popular among commercial mushroom growers. Oyster mushrooms are found in many colors including pink, yellow, blue, and grey.
Oyster Mushrooms are meaty in flavor and make a great substitution for meat in many dishes. They may also be described as briny and make a great addition to seafood dishes. The texture is velvety and dense.
How to Clean Oyster Mushrooms
Oyster Mushrooms don’t need much cleaning and prep once you bring them home from the store or farmers market.
Brush off debris with your fingers and a damp towel
You can quickly rinse the mushrooms under cool running water and pat dry but, do not submerge in water.Mushrooms can become waterlogged and lose some of their flavor if water is not used sparingly.
How to cook with Oyster Mushrooms
Below are 3 categories of mushroom recipes you can try. First, the super simple and easy recipes, then recipes that take a bit more time, and finally, a few more complex recipes that are worth the time and prep involved.
15.5oznavy beans1 can - or other white bean of choice
4oz green chilis1 can
6cupsvegetable broth
1cancoconut milk
1tspdried oregano
1tspcumin
1/4tspblack pepper
1rosemary sprig
3tbspcoconut flour
Instructions
Chowder
Add the avocado oil to a medium-high heat soup pot. Sautee onions and garlic for 3 to 5 minutes.
Then add celery and mushrooms. Continue to cook for 3 to 5 minutes. Add the remaining ingredients except the coconut flour.
Coconut Flour Slurry
While the soup is simmering, add 2 to 3 tbsp of coconut flour and 1/2 cup of soup broth in a small bowl. Add this coconut flour slurry back to the soup to thicken.
Continue to cook the chowder on low heat for 30 minutes. Before serving, carefully remove the sprig of rosemary.
Toppings
Serve with desired toppings. Some of my favorites include, avocado slices, jalapeno slices, chopped fresh herbs like cilantro, parsley, or chives, and Coconut or Greek yogurt.
Easy Air Fryer Baked Apples with a Oat Pecan Topping
September brings farmer’s markets brimming with apples, apple picking, apple bobbing, and apple butter festivals. So naturally, my kitchen creations started to showcase apples like with this Air Fryer Baked Apples recipe.
From Roasted Sweet Potatoes, Apples, and Brussels sprouts to Kale Apple Walnut Salads to Chicken Salads loaded with bits of apples and dried cranberries, I love to use apples in the fall especially in this Air Fryer Baked Apples recipe.
Why I Made This Air Fryer Baked Apples Recipe
After a trip to the apple orchard, I think of various ways to use up my apples. From easy snacks with cheese or peanut butter to tart apple crisps, there are many wonderful ways to use up my fall haul of apples.
But, when I’m craving something sweet, yet easy to make, I like to whip up a batch of baked apples with a simple pecan oat topping. What makes this recipe super quick? I use an air fryer for these Air Fryer Baked Apples.
Equipment
Paring knife
Cutting board
Air fryer – I use an older model of this Ninja Air Fryer. I got it a few years ago as a Christmas gift and it still works great!
Ingredients
Apples (such as Granny Smith, Gala, Honeycrisp, or Pink Lady)
Baked Apple Topping
Old fashioned Oats
Brown Sugar
Butter
Pecan pieces
Flour
Cinnamon
Kosher Salt
How to Make This Recipe
Prepare the Apples: Wash and cut the apples in half. Then, remove the seeds and inner core to create a small crater for the crumble to sit in.
Combine the 1 tbsp of brown sugar and 1 tsp of cinnamon in a small bowl. Sprinkle the cinnamon sugar mixture over the prepped apples.
Mix the Topping: In a small bowl, mix the topping ingredients. Use the warmth of your hands to work the butter in with the other topping ingredients. The goal is to create a crumbly texture.
Place in Air Fryer: Top evenly with the baked apple topping. Place the apples in the air fryer.
Air Fry/Bake: Place in the air fryer, and crumble side up. Set the air fryer to 350°F and cook for ~15 minutes. Timing may vary depending on the size and type of apples used.
Serve: Remove the baked apples from the oven. Allow them to cool slightly before serving. For extra indulgence, you may serve the baked apples with a dollop of whipped cream or a scoop of vanilla ice cream.
FAQ (Ask A Dietitian!)
Do you have to peel apples to bake?
No, you do not have to peel apples to bake. It is per the cook’s preference, but I prefer to keep the peel on. Not only does it make my prep easier, but the peel has fiber, vitamins, and minerals in it, too!
Are baked apples better?
Baked apples are a wonderful way to enjoy apples however, to get the most nutritional benefit from apples, it is best to eat them raw. Some of the apple’s vitamins and minerals are lost during baking.
Additionally, baked apples in crisps, cobblers, and this Air Fryer Baked Apple recipe include additional ingredients like brown sugar and butter. For most individuals, foods with large amounts of butter and brown sugar should be enjoyed in moderation, because these ingredients are high in calories, fat, and sugar.
What apples can be baked?
Technically all apples can be baked. However, some apples are considered “baking” apples. Baking apples are firm and keep their shape when baking. They also have a flavor profile that compliments ingredients often paired with apples when baking.
Some baking apples include Honeycrisp, Pink Lady, Cortland, Jonagold, Granny Smith, Fuji, and Gala.
4applesfirm and flavorful such as gala, honeycrisp, or granny smith.
1/4cuprolled oats
1/4cupcold butter, cubed
1/4cupbrown sugar
2tbspall-purpose flour
1/4tspcinnamon
1/4tspkosher salt
Instructions
Prepare the Apples
Wash and cut the apples in half. Remove the seeds and inner core to create a small crater for the crumble to sit in. Combine the 1 tbsp of brown sugar and 1 tsp of cinnamon in a small bowl.
Sprinkle the cinnamon sugar mixture over the prepped apples.
Mix The Topping
In a small bowl, mix together the topping ingredients. Use the warmth of your hands to work the butter in with the other topping ingredients.
Place in Air Fryer
Top the apples with the Oat Pecan topping/crumble. Gently place the apples in the air fryer.
Bake/Air Fry
Place in air fryer, crumble side up. Set air fryer to 350°F and cook for ~15 minutes. Timing may vary depending on the size and type of apples used.
Serve:
Remove the baked apples from the oven allowing them to cool slightly before serving. For extra indulgence, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Roasted Veggies: Roasted Sweet Potatoes and Brussel Sprouts
Roasted Sheet Pan Veggies, like Roasted Sweet Potatoes and Brussel Sprouts, are one of my favorite “go to” weeknight meals. I love this meal so much that I also have transformed it into a quick breakfast, using peppers, onions, potatoes, and eggs. Furthermore, Roasted Sheet Pan Veggies make the perfect side to your holiday turkey!
I am excited to share this specific combination of veggies because it also has a secret ingredient, apples! Apples in a roasted veggie dish? Yes! It pairs beautifully with sweet potatoes, chestnuts, herbs, brussel sprouts. If you want to pair it with some animal protein try chicken sausage (I loveBilinski’s), a roast, pork chops, oh, and of course turkey!
I love including chicken sausage because it’s already cooked! All I have to do is open up the package and heat it up.
So here is a breakdown of the ingredients in this Roasted Sweet Potatoes, Apples, and Brussel Sprouts recipe.
Main Ingredients for Roasted Sweet Potatoes and Brussel Sprouts
Brussel Sprouts: Green baby cabbages! Loaded with yummy goodness like vitamin C. Another swap for this could be regular cabbage or purple cabbage.
Sweet Potatoes: I love me some sweet potatoes. When roasting a bunch of veggies, I like to include at least one hearty veggie like a potato, carrot, or sweet potato.
Apples: A fun addition to this sheet pan meal. During this time of year, apples are fresh, in season, and in abundance. I picked up 2 pecks of apples earlier this fall and they are all gone! I made roasted sheet pan veggies with apples at least 10 times.
Ingredients For The Herbed Chestnut Topping
Chestnuts: Also in season right now! Chestnuts taste like a nutty potato. I got my chestnuts from a small business in Huntsville, Rocket City Chestnuts.
Butter & Avocado Oil: Fat is a necessity for this recipe to bring out all the yummy flavors. Additionally, fat is essential for absorption of fat soluble vitamins in the body! So, don’t skimp on the butter and/or oil. My favorites to use include avocado oil or coconut oil for the roasting and butter, ghee, or avocado oil for the pan frying!
Sharper Tip: Sometimes I like to mix oils! Butter has a low smoke point, so to add a buttery taste to something while raising the smoke point, I’ll mix it with an oil like avocado oil!
Parsley: Gotta have some herbs. Surprisingly, parsley is super yummy pan fried. Not a fan of parsley? You can use basil, cilantro, mint, and always an option to skip the pan fry and just add fresh.
Tips For Making Roasted Sweet Potatoes and Brussel Sprouts
Chop
Chop your veggies into bite-size pieces. Keep the size of your vegetable pieces uniform while roasting to ensure even cooking.
Coat and Season
Coat your veggies well with the oil! I can’t say this enough. You need oil. You need the oil to bring out the flavors and help absorb nutrients in your veggies.
Season with salt and pepper or other seasonings like dried thyme, red pepper flakes, garlic powder, etc. Another super important tip for bringing out all that wonderful flavor in your veggies, add seasoning.
Roast
Not all veggies roast for the same amount of time. Veggies like carrots, sweet potatoes, potatoes, and turnips need a bit more time in the oven than say, broccoli. You can always add delicate veggies after those hardier veggies start cooking.
And, the tips continue…
Protein to go with Roasted Sweet Potatoes and Brussel Sprouts
Adding animal or plant based protein. I like to pair my sheet pan veggies with chicken sausage. It’s so easy to throw them on the pan 15min before I take them out of the oven.
Dips and More Flavors
Serve your sheet pan meal with a yummy dip! Feel free to get creative with the dips! I love to eat sheet pan veggies plain but most of the time I have a little dipping sauce served with it. One of the easiest sauces I make is a ½ cup of full fat Greek yogurt with an olive oil drizzle and salt & pepper!
Go ahead and try adding citrus. A squeeze of lemon or lime can elevate veggie flavors to a whole new level. Take for instance, lemon & broccoli or lime & bell peppers.
Sharper Tip: Try Lime and Sweet potatoes! So yummy, I read about this flavor combo in one of my cookbooks, The Art of Simple Food.
Garnish
Don’t forget the garnish for your Roasted Sweet Potatoes and Brussel Sprouts. I always garnish my roasted veggies with either micro greens, chives, fresh or sautéed herbs, nuts, or green onion. This list could go on and on. In this recipe, I garnish/top with pan-fried chestnuts and parsley, yum.
For A Quick and Easy Weeknight Dinner
Roasted Veggies such as Roasted Sweet Potatoes, Apples, and Brussel Sprouts are a go to weeknight meal for me. It’s not always that combination of veggies but it’s such a easy way to make a yummy and healthy dinner, loaded with micronutrients. Because this dish is so versatile, it’s also super easy to get creative with ingredients.
For example, adding apples is something one might not consider in a sheet pan veggie meal, but it’s so delicious with sweet potatoes, greens, and chicken sausage. Adding apples is a simple way to transform this dish into a favorite for fall.
More Roasted Veggie Combos I Love
Carrots, Brussel Sprouts, Onions
Potatoes, Corn, Peppers
Turnips, Beets, Shallots
Like this Roasted Sweet Potatoes and Brussel Sprouts Recipe?
Roasted Sweet Potato, Apple, and Brussel Sprouts with a Herbed Chestnut Topping
Sarah Harper MS, RD, LDN
This Roasted Sweet Potato, Apple, and Brussel Sprouts with a Herbed Chestnut Topping is perfect for the holiday season. Prepare it for a family meal and enjoy.
½cupShelled roasted and chopped chestnutsor other nut like unsalted almonds
¼cupParsley, chopped
⅛tspBlack pepper
kosher salt to taste
Instructions
Preheat oven to 400 degrees F
Once the oven has finished preheating, roast sweet potatoes for 20min.
Then, add apples and brussels sprouts and continue roasting for another 20min.
While the vegetables finish cooking, add butter to a pan heated to medium heat. Add ½ cup chestnuts, and herbs and pan fry for 5-10min.
Place roasted veggies and apples in a serving dish and top with chestnut topping. Enjoy!
Notes
Apples: You want a tart, crisp and sweet apple like a Honeycrisp, Braeburn, Jonagold, or Granny Smith.This dish can be served with pork, sausages, baked chicken or my favorite, as its own entree!
Dehydrated Watermelon is a delicious snack that tastes like a watermelon jolly rancher! A terrific snack for hiking, camping, backpacking, or just snacking at work or home!
With about 10 to 15 minutes of recipe prep time, you can set your sliced watermelon pieces on a dehydrator and forget about it until it’s time to wrap things up!
Why I Make This Recipe
Is anything sweeter than a perfectly ripe watermelon still warm from the sun’s rays? Well, I suppose dried watermelon, also known as watermelon jerky, tastes like watermelon jolly ranchers. Dehydrated watermelon is relatively simple to make; it just takes 10 to 15 minutes of prep and about 10 minutes to put everything away.
I enjoy making dehydrated watermelon as a candy alternative at home or as a lovely camping snack.
(Optional) Flakey Sea Salt – Ever tried a bit of salt on watermelon? It (extra) brings out all the flavors!
How to make Dehydrated Watermelon
Prepare The Watermelon
Cut the melon in half, then cut the watermelon into long ¼ inch-thick strips removing the rind. (option to save the rind for pickled watermelon rinds!)
I like to cut the watermelon into strips but you can cut triangular slices or even cubes!
Load The Dehydrator
Pat dry to remove excess moisture. Without overlapping, place the watermelon dehydrator trays. Dehydrate at 125 to 135 degrees F for 12-24 hours or until watermelon resembles thin pieces that are pliable but not sticky.
Cool and Store Dehydrated Watermelon
Once the watermelon pieces are dried, let it rest at room temperature to cool. No need for a cooling rack, just let the watermelon sit in the dehydrator for 2 to 3 hours.
Then, when the watermelon is ready for storage, lay it on parchment paper sheets so the watermelon slices or strips are not overlapping. Roll up parchment and store in a ziploc bag or airtight container.
Place in a dry place away from direct sunlight. You may set up a parchment paper-dried watermelon station over a baking sheet or wrap things up on a clean countertop.
FAQ (Ask A Dietitian!)
Is Dehydrated watermelon good?
Yes, dehydrated watermelon is a sweet snack that can be added to trail mix or eaten alone. Dehydrated watermelon pieces are flavorful and an excellent alternative to other store-bought snacks.
What do you use dehydrated watermelon for?
I use dehydrated watermelon as a backpacking, camping, or hiking snack. It is shelf-stable and lightweight, making it an excellent food to bring in your backpack.
I also enjoy watermelon as a snack anytime. It is a great swap for candy or desserts because it is so sweet and delicious.
Is dehydrated watermelon chewy?
Yes, dehydrated watermelon is chewy. It is pliable but not sticky. It is similar to fruit leather but has just one simple ingredient, watermelon.
Enjoy this recipe?
If you enjoyed this article and recipe, you may also enjoy these!
Dehydrated Cucumbers – Because now that you have your dehydrator out, make more dehydrated foods!
Cut the melon in half, then cut the watermelon into long ¼ inch-thick strips removing the rind. (option to save the rind for pickled watermelon rinds!)
I like to cut the watermelon into strips but you can cut triangular slices or even cubes!
Load the dehydrator
Pat dry to remove excess moisture. Without overlapping, place the watermelon dehydrator trays. Dehydrate at 125 to 135 degrees F for 12-24 hours or until watermelon resembles thin pieces that are pliable but not sticky.
Cool and store the dehydrated watermelon
Once the watermelon pieces are dried, let it rest at room temperature to cool. No need for a cooling rack, just let the watermelon sit in the dehydrator for 2 to 3 hours.
Then, when the watermelon is ready for storage, lay it on parchment paper sheets so the watermelon slices or strips are not overlapping. Roll up parchment and store in a ziploc bag or airtight container.
Place in a dry place away from direct sunlight. You may set up a parchment paper-dried watermelon station over a baking sheet or wrap things up on a clean countertop.
